1. Take an appropriate amount of flour and add water to form a smooth dough, wake up for 30 minutes
2. Put clean water in the basin and knead the dough with your hands
3. Wash out the white powder slurry, pour the powder slurry out for use, and then add clean water to the basin to wash several times
4. Until the white paste can't be washed out, the remaining dough is gluten
5. Pour all the washed powder slurry into a basin and let it settle for six hours. Pour out the clear water slowly and mix the remaining slurry evenly.
6. Pour the flour paste into a flat-bottomed pan and steam it in a boiling pot for five or six minutes; (to prevent sticking, you can apply a layer of oil on the plate, but I did not apply it and it was easy to peel off. The plate is very smooth. )
7. Cool the cold skin and cut into strips
8. Steamed and diced gluten on the pot
9. Shred cucumber, mince coriander
10. Mix the sesame sauce, light soy sauce, vinegar, sugar, garlic juice, and spicy oil into the seasoning. Put all the ingredients together and mix well.
